Jalapeño Cheddar Scones

Ingredients

• 2 and 1/2 Cups Almond Flour
• 2 and 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1 Tablespoon Garlic Powder
• 1/3 Cup Heavy Cream
• 2 large eggs, beaten
• 1/4 Cup (one-half stick) Unsalted Butter (frozen)
• 1 Cup diced (1/8 inch) sharp cheddar (can sub shredded cheddar)
• 1/2 Cup (1/8 inch) Diced Pickled Jalapeños

Instructions

1. Place the butter in freezer for 30 minutes
2. Line a baking sheet with parchment paper and set aside
3. Preheat oven to 400 degree F
4. In a small mixing bowl, whisk together the eggs and cream and set aside
5. In a large mixing bowl, combine almond flour, baking powder, salt and garlic powder
6. Remove butter from freezer and grate on a box grater
7. Using your hands, combine the butter with the almond flour mixture.
8. Add your cream and egg mixture to the almond flour mixture and stir to make a loose, wet dough.
9. Stir in the cheddar and jalapeños
10. Using your hands, form a ball with the dough and flatten into an 8-inch disc on the baking sheet
11. Using a large, sharp knife (8" or 10" chef knife is a great option) cut the scone dough into 8 even triangles. (like a pizza) Clean your knife after each cut with paper towel or clean dish cloth
12. Using the knife, slide it gently under each scone and pull back slightly so they are each separated by about 1 inch.
13. Bake for 18-20 minutes until the tops are golden.